Description
Learn how to make delicious Classic Peach Cobbler Cheesecake Donuts. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh or canned peaches, diced (if canned, drain well)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest (optional for brightness in cheesecake filling)
- 1/2 teaspoon cinnamon (for dusting or mixing into batter)
Substitution tips: If you don’t have buttermilk, the milk and lemon juice combo works great and keeps the donuts tender. For a dairy-free version, swap out butter for coconut oil and use a plant-based cream cheese alternative. Fresh peaches are best when in season, but canned peaches drained well are a fine stand-in that I’ve used many times during winter.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with non-stick cooking spray. Having a good donut pan makes all the difference—I remember when I used to improvise with muffin tins, but this pan gives you that perfect shape every time.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. These dry ingredients form the base that will give your donuts a light, tender crumb.
- In a separate bowl, beat the egg lightly, then add the buttermilk, melted butter, and vanilla extract. Mix until combined. If you’re using the milk and lemon juice substitute for buttermilk, you’ll notice it thickens slightly, which is exactly what you want for tender donuts.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing—this is a lesson I learned early on after overworking doughs and ending up with dense baked goods.
- Carefully fold in the diced peaches, spreading them throughout the batter for little bursts of juicy sweetness in every bite.
- In a small bowl, whisk together the softened cream cheese, powdered sugar, and lemon zest until smooth and creamy. This cheesecake filling is the heart of the donut—rich but light, with just a touch of tang.
- Spoon about 1 tablespoon of batter into each donut mold, then add about a teaspoon of the cheesecake filling in the center. Top with another tablespoon of batter, covering the filling completely.
- Bake for 15-18 minutes, or until the donuts are golden and a toothpick inserted into the donut (not the filling) comes out clean. The first time I made these, I was nervous about the filling leaking out, but keeping it sealed between the batter layers works perfectly.
- Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step helps them set up so the filling stays put and the donuts don’t fall apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Classic Peach Cobbler Cheesecake Donuts, recipe, cooking, food
